Rachael Ray's St. Paddy's Corned Beef and Cabbage Stoup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large onion, halved and sliced
• 4 celery ribs, with leafy tops thinly sliced crosswise
• 3 carrots, shredded
• 1 bay leaf
• 1 small savoy cabbage, quartered, cored and shredded
• salt & freshly ground black pepper

• 1 (12 ounce) bottle beer

• 1 (32 ounce) container chicken broth

• 1 (28 ounce) can diced tomatoes
• 2 tablespoons worcestershire sauce, plus more for seasoning
• 1 1/2 lbs corned beef, chopped
• 3/4 cup white rice
• pumpernickel bread (optional) or rye bread, to pass around the table (optional)
• butter (optional)

Directions

1. 1

   In a soup pot, heat the olive oil over medium-high heat.

2. 2

   Add the onion, celery, carrots and bay leaf and cook for 3 minutes.

3. 3

   Add the cabbage by the handful, season with salt and pepper and cook until wilted, about 2 minutes.

4. 4

   Add the beer and boil until reduced, 1 minute.

5. 5

   Stir in the chicken broth, tomatoes and the 2 tablespoons Worcestershire sauce.

6. 6

   Add the corned beef and rice.

7. 7

   Bring the stoup to a boil, then simmer until the rice is tender, about 15 minutes.

8. 8

   Season with salt, pepper and more Worcestershire sauce; serve the stoup in shallow bowls. P.

9. 9

   ass the bread and butter around the table.